Pigeon Peas and Rice Anguilla
Experience the vibrant flavors of the Caribbean with this mouthwatering Pigeon Peas and Rice Anguilla recipe, a beloved staple hailing from the island of Anguilla. This satisfying one-pot dish combines tender pigeon peas, fluffy long-grain white rice, and the creamy richness of coconut milk, enhanced by the aromatic blend of fresh thyme, garlic, and a hint of heat from a Scotch bonnet pepper. Perfect as a side dish or a hearty main course, it’s infused with tropical flair and seasoned to perfection with all-purpose seasoning and black pepper. Whether you're looking to elevate your weeknight dinners or impress guests with an authentic Caribbean meal, this easy-to-follow recipe delivers bold taste in every bite. Make it your go-to dish for flavor-packed comfort food with a touch of island charm.
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Recipe Information
Ingredients
- 1 cup Dried pigeon peas
- 2 cups Long-grain white rice
- 4 cups Water
- 1 cup Coconut milk
- 1 medium, diced Onion
- 4 cloves, minced Garlic
- 1 whole (optional) Scotch bonnet pepper
- 1 small, diced Green bell pepper
- 4 sprigs Fresh thyme
- 2 tablespoons Vegetable oil
- 1 teaspoon All-purpose seasoning or bouillon powder
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the pigeon peas thoroughly and place them in a large pot with 4 cups of water. Bring to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, or until the peas are tender. Drain and set aside.
In a large, deep pan or pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and diced green bell pepper. Sauté for 3-4 minutes, or until the vegetables are softened and fragrant.
Stir in the thyme sprigs and scotch bonnet pepper, if using. Cook for another minute to release their flavor.
Add the cooked pigeon peas, rice, coconut milk, and 3 cups of water to the pot. Stir well to combine.
Season the mixture with all-purpose seasoning or bouillon powder, salt, and black pepper. Stir to distribute the seasoning evenly.
Bring the pot to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.
Remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and ensures a fluffy texture.
Remove the thyme sprigs and scotch bonnet pepper before serving. Fluff the rice with a fork, and adjust the seasoning as needed.
Serve the Pigeon Peas and Rice warm as a side dish or main course. Enjoy!
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 27.0 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3608 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
